{"id":1054,"date":"2020-02-04T12:25:32","date_gmt":"2020-02-04T18:25:32","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1054"},"modified":"2020-02-04T12:25:32","modified_gmt":"2020-02-04T18:25:32","slug":"dolmades-stuffed-grape-leaves","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/02\/04\/dolmades-stuffed-grape-leaves\/","title":{"rendered":"Dolmades – Stuffed Grape Leaves"},"content":{"rendered":"

Greek Dolmades (Stuffed Grape Leaves)<\/strong><\/h2>\n

Yield: <\/strong>30 Small Dolmades<\/p>\n

Ingredients<\/h4>\n

250 g (8 oz) vine leaves, tender<\/p>\n

1 small fennel bulb<\/p>\n

2 bunches scallions<\/p>\n

1 onion, large<\/p>\n

2 cloves garlic, minced<\/p>\n

250 ml olive oil (1 \u00bc cup)<\/p>\n

400 g Carolina rice (long grain white rice is fine) (2 cups)<\/p>\n

400 g water or broth (2 cups)<\/p>\n

\u00bd bunch cilantro<\/p>\n

\u00bd bunch dill<\/p>\n

1 bunch mint<\/p>\n

Zest of 1 lime<\/p>\n

Kosher salt<\/p>\n

Fresh cracked black pepper<\/p>\n

4-5 slices lemon<\/p>\n

1\/8 cup lemon juice<\/p>\n

Method<\/h4>\n
    \n
  1. Remove the grape leaves from the jar or bag, transfer to a strainer and wash with plenty of cold water and allow them to drain before using.<\/li>\n
  2. In a medium saute pan add fennel, scallion, onion and garlic along with \u00bd the olive oil (125 ml).<\/li>\n
  3. Saut\u00e9 for 10-15 minutes, until they soften and caramelize and shrink in volume.<\/li>\n
  4. Add the rice and saut\u00e9 for 2 minutes.<\/li>\n
  5. Add the water and stir. Lower heat and simmer for about 5 minutes, until the rice soaks up the water.<\/li>\n
  6. When ready, remove from heat and set it aside to rest for at least 10 minutes.<\/li>\n
  7. Add the cilantro, dill, mint, lime zest, salt and pepper. Stir to combine.<\/li>\n<\/ol>\n

    Assembly Method<\/h4>\n
      \n
    1. Spread several vine leaves, lemon wedges and lemon juice on the bottom of a dutch oven or deep skillet. Use any broken or ripped leaves.<\/li>\n
    2. Place a vine leaf in the palm of your hand or on a cutting board (veins facing up and shiny side down).<\/li>\n
    3. Add 1 tablespoon of filling in the center, fold the sides of the vine leaf inward and roll to complete.<\/li>\n
    4. Do not roll too tightly as the rice needs room to expand.<\/li>\n
    5. Transfer to the pot, placing the stuffed vine leaves in a row, one next to the other.<\/li>\n
    6. Repeat the same process for all the vine leaves.<\/li>\n
    7. When the first layer has been added, continue with a second and third, if needed until they are all done.<\/li>\n
    8. Add the remaining olive oil and cover the stuffed vine leaves with a plate. This is done so that they don\u2019t fall apart while cooking.<\/li>\n
    9. Add the warm or hot water, until they are completely covered.<\/li>\n
    10. Simmer for about 40-50 minutes until the rice is done and the vine leaves are tender.<\/li>\n
    11. When ready, remove from heat and set them aside to cool in the pot.<\/li>\n<\/ol>\n

      Enjoy warm, hot or cold!<\/p>\n","protected":false},"excerpt":{"rendered":"

      Greek Dolmades (Stuffed Grape Leaves) Yield: 30 Small Dolmades Ingredients 250 g (8 oz) vine leaves, tender 1 small fennel bulb 2 bunches scallions 1 onion, large 2 cloves garlic, minced 250 ml olive oil (1 \u00bc cup) 400 g<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1054","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1054"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1054\/revisions"}],"predecessor-version":[{"id":1055,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1054\/revisions\/1055"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1054"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1054"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}